2
200-g container feta, or 7-oz. block
1/3 cup olive oil
2 tbsp honey
1 garlic clove
1 large orange
4 oil-packed sun-dried tomatoes
2 tbsp drained capers
1 tsp dill seed
1 tsp fennel seed, optional
1/2 tsp freshly ground black pepper
2 green onions, sliced (optional)
Drain feta, if necessary. Taste feta. If it is really salty, rinse quickly under cold running water. Pat dry with paper towels, then cut into 1/2-inch (1-cm) cubes. Place in a large glass jar or container just a little larger than feta but still big enough that you can gently stir mixture.
In a small bowl, whisk oil with honey. Thinly slice garlic and grate peel from orange and add. Drain sun-dried tomatoes then coarsely chop. They should measure about 1/4 cup (50 mL). Stir into oil mixture with capers, dill and fennel seeds and pepper. Pour over cheese. Stir to gently mix.
Cover and refrigerate at least overnight, preferably up to 3 days, before using. Occasionally turn jar or gently stir to redistribute marinade. Feta will keep well, covered and refrigerated, up to 2 weeks. Remove from refrigerator about 1 hour before serving. Then place cheese in a shallow bowl. Drizzle with some of the marinade and sprinkle with green onions. Wonderful with slices of toasted baguette.
Calories 175, Protein 4g, Carbohydrates 7.3g, Fat 14.9g, Fibre 0.7g, Sodium 362mg.
A great make-ahead, this marinated cheese looks so gorgeous in glass canning jars that it makes a beautiful hostess gift as well as a fabulous cocktail nibbly. Double the recipe and keep a stash for unexpected drop-ins.